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almond milk lemon juice butter sugar bananas vanilla peanut butter flour baking soda salt chocolate chips butter sugar flour cinnamon nutmeg
Viewed: 53 - Published at: 10 months agoIngredients
- 1/2 cups Almond Milk (or Desired Milk)
- 2 teaspoons Lemon Juice Or Vinegar
- 4 Tablespoons Butter, Softened
- 1/4 cups Sugar
- 2 whole Very Ripe Bananas, Peeled And Mashed
- 1 teaspoon Vanilla
- 1 Tablespoon Peanut Butter (or Favorite Nut Butter)
- 1- 1/2 cup White Whole Wheat Flour
- 1- 1/2 teaspoon Baking Soda
- 1/4 teaspoons Salt
- 2 Tablespoons Flax Seed, Ground (optional)
- 1/2 cups Chocolate Chips (optional)
- 2- 1/2 Tablespoons Butter, Chilled And Cubed
- 1/2 cups Sugar
- 1/2 cups White Whole Wheat Flour
- 1 pinch Cinnamon
- 1 pinch Nutmeg
Method
- 1.
- Preheat the oven to 375 F and spray a 12-count standard size muffin pan with non-stick spray or fill with liners.
- 2.
- Combine the almond milk and lemon juice in a small dish and set aside.
- 3.
- In a large bowl cream together the butter and sugar.
- Add the mashed bananas, vanilla, and peanut butter.
- Stir until well combined.
- 4.
- Add the almond milk mixture slowly to prevent splashing and mix until just combined.
- 5.
- In a separate bowl combine the flour, baking soda, salt, and flax seed.
- 6.
- Slowly add the dry ingredients to the wet ingredients mixing until just combined.
- Do not over mix or the muffins will be very dense.
- 7.
- Fold in the chocolate chips and scoop the batter into the muffin tins.
- Fill the muffin tins 3/4 full.
- I find using an ice cream scoop perfectly fills the tins.
- 8.
- In a small bowl combine the chilled butter cubes, sugar, flour, cinnamon,and nutmeg.
- Using your fingers or a pastry cutter, press the ingredients together until they form a crumbly mixture.
- 9.
- Generously top the batter with the streusel.
- 10.
- Bake for 14-18 minutes or until a toothpick inserted into the center of the muffins comes out clean.
